This icing can be used for easy piping, to make run outs or collars slowly add drops of water until desired consistency is reached.

4 floz water
3 rounded tablespoons meringue powder
1 1/4 LB confectioners sugar
Preparation Steps:
Mix the meringue powder into the water and let stand for 1/2 hour to allow it to dissolve. Remix and strain to prevent lumps.
Using a stand mixer, slowly adding the confectioners sugar one spoonful at a time to the meringue water mixure, until full peak is reached. A full peak is when the icing will stand up into a peak without tipping over.
Important note:
Once full peak has been reached mix slowly for 10 minutes it is light and easy to pipe.
This icing can be used for easy piping, to make run outs or collars slowly add drops of water until desired consistency is reached.


Fionathompson Says... 29 Sep 2009 , 7:09am

i add my meringue powder to my icing sugar then add my water find it thickens much quicker

grandmagrossman Says... 29 Sep 2009 , 12:02pm

How long will this keep and how do you store? Thank you.

cocobean Says... 30 Sep 2009 , 3:30pm

What does it mean to make run outs or collars?

starrm0611 Says... 8 Oct 2009 , 8:32am

How do I get it smooth on my cake and then soft enough for writing /

calicopurr Says... 8 Oct 2009 , 9:44am

I didn't know what a collar was until yesterday. It's a decorative piece done on a flat suface with wax paper, then allowed to dry. Then it's placed on top of the cake. I saw a utube video yesterday.

peachcake Says... 9 Oct 2009 , 6:07am

For Starrm6011: Royal icing is not normally used for icing a cake or writing on one. Lots of people make flowers with it that will last for months once dried.

Joann-lakehome Says... 25 Oct 2009 , 4:25pm

I am in FL and need to make a wedding cake for my grand daughter. I left my royal icing recipe in Minnesota. I would like the one made with egg whites. Please send me that recipie if possible. Thanks, Joann

tiptop57 Says... 17 Nov 2009 , 11:39am

The idea is to make sure there are no lumps for using very fine stringwork. That is why you soften it in water and strain it. The other idea is not to "thicken" the icing but rather to incorporate air into the mixture to make it easier to handle. As for icing cakes with royal icing it is a practice of the European decorators as they usually make fruit cakes that last long, marzipan them and then cover in royal icing. It will dry hard so this recipe has too much air to apply on cakes and need to relax for 24 hours before using. It works beautifully to add wringing on fondant, cookies, lace, stringwork, Lambeth etc. To store it you need to keep it in an air tight container with a damp paper towel over the top. I would not use it unless I rebeat the icing again to fluff it up.

jitrbug Says... 24 Nov 2009 , 5:23am

Is there a trick for Royal icing without using egg whites? My son is highly allergic, but would like to use the icing for decorating cookies. Any suggestions?

tiptop57 Says... 24 Nov 2009 , 10:24pm

Jitrbug, I have never heard of any substitute for meringue or egg whites. Sorry.

Bingbing Says... 6 Jan 2010 , 9:57pm

what is the recipe and technique using the egg whites?

princesskitchen Says... 22 Jul 2010 , 1:21am

I'm in the UK is meringue powder dried egg whites?

christinabachew Says... 23 Oct 2010 , 1:49pm

Can I use this recipe to premake circles 3 days before. I want to premake them and add them to the top of the cake. I guess I need to know how long it takes for these to harden throughly.

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